The Ritz-Carlton Hotel Company has launched a comprehensive farm-to-table initiative across its global portfolio of 110 properties. The program establishes partnerships with over 2,000 local farms, fisheries, and artisan producers worldwide.
The initiative requires that 60% of produce and proteins be sourced within 150 miles of each property by 2027. Properties in agricultural regions will feature on-site gardens, while urban hotels will partner with urban farms and rooftop cultivation projects.
'This program transforms our culinary operations while supporting local economies,' said Donna McNamara, Global Brand Leader. 'Guests increasingly want to know where their food comes from and how it was produced.'
The company is investing $50 million in the program, including infrastructure upgrades, chef training, and supplier partnerships. Each property will feature seasonal menus highlighting local ingredients and producers. Early implementation at pilot properties showed 30% reduction in food miles and 15% decrease in costs.
